Apple Cider Beignets

Ingredients:

Apple Gellee

• ¼ t salt
• 2 c water
• 3 apples
• ½ vanilla bean
• 1 T citric acid
• 1 ¼ c granulated sugar
• 2 T apple pectin
• 2 ½ T agar agar

Apple Cider Beignets

• 4 oz cream cheese
• 2 oz soft butter
• ½ vanilla bean, scraped
• 4 oz all-purpose flour
• ½ t salt
• ½ t baking powder
• 1 c poached apples (reserved from recipe)
• 4 oz apple cider reduction

Peanut Butter Crunchy Cookies

• 3 ¾ oz sugar
• 2 oz butter
• 4 oz dark brown sugar
• 6 oz crunchy peanut butter
• 1 ½ whole eggs
• 1/8 t vanilla extract
• 1 t baking soda
• 5 ¼ oz rolled oats

Rum Dipping Sauce

• 4 oz Meyer’s dark rum
• 7 oz dark brown sugar
• 2 ½ oz butter
• 3 oz water

Dulce de Leche Gelato

• 3 ½ c heavy cream
• 1 ½ c dulce de leche
• 5 whole eggs
• 13 egg yolks

Directions:

Apple Gellee

1: Peel apples and dice small.
2: Combine all ingredients except pectin and agar agar in a large saucepot.
3: Simmer till apples are tender.
4: Reserve 1 cup of poached apples without liquid for beignets.
5: With rest of the apple mixture, sprinkle in pectin and agar agar.
6: Fully incorporate both ingredients with a hand blender and cook for 15 min.
7: Pour hot mixture into molds and chill over night.

Apple Cider Beignets

1: Cream the cheese and butter in a standing mixer.
2: Add vanilla and other wet ingredients. Add dry. Add apples last.
3: DON’T OVER MIX! Mix just until incorporated. Remove from mixer and knead by hand till smooth.
4: Refrigerate for one hour before use.
5: Fry at 350 degrees in light oil.

Peanut Butter Crunchy Cookies

1: Cream butter and sugar.
2: Add peanut butter and cream.
3: Add eggs and vanilla.
4: Stir in baking soda and oats.
5: Chill overnight before baking.
6: Bake @ 325 degrees for 8 to 10 min.

Rum Dipping Sauce
Bring all ingredients to a boil. Serve warm.

Dulce de Leche Gelato

1: Blend cream with dulce de leche bring to a boil.
2: Temper eggs into hot cream mixture.
3: Cook till nape (thick enough to coat the back of a spoon) and chill.
4: Run in gelato machine till soft serve consistency.
5: Freeze overnight and serve.